The Foodie Dietitian Blog

Spicy Adzuki Bean Hummus

Hey there! Steve and I had a fabulous time in the finger lakes (do we have to leave?!) and are driving today to Buffalo for our friend’s wedding. And while we’re home, we hope to do a little wedding planning ourselves! We have a tasting scheduled with a potential caterer that we’re really psyched about (hello farm to table!). Even more exciting though is our guest blogger today, Min Kwon of The Adventures of MJ and Hungryman! Min and I met in Vermont at Blog Brûlée and I’m SO glad we did. She’s one of the sweetest, kindest, most caring people around and I just adore her. Did I mention she’s one of my favorite bloggers too?! Her recipes and photos ALWAYS make me drool. Without fail. I’m so excited to introduce Min to ya’ll! Thanks friend for hanging on the blog with us today!

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I’m obsessed with beans. All kinds of beans. Not only are they super economical and easily accessible, these little guys are packed full of nutrients! While they are known for their high protein and fiber content, they are also excellent sources of various vitamins and minerals, including magnesium, potassium, zinc, and B vitamins. And, of course, the best part is that they are delicious and can be easily incorporated into all kinds of dishes. Their usage is limited only by your imagination.

While growing up in Korea, the bean that I consumed on a daily basis was adzuki beans. Though they can be used in savory dishes, I enjoyed them mostly as a dessert in the forms of bread, mocha cake, shaved ice, etc. In Eastern medicine, these red beans are exalted for their “strengthening” qualities and various health-promoting benefits, particularly related to kidney and reproductive function.Since I’ve been in a serious “dip” mode, I couldn’t help but elevate the traditional hummus recipe with these nutty and hearty beans that conjure up all kinds of fond memories.

To prepare the beans, soak for 1-2 hours. Drain and rinse. In a pot, add the beans and water and bring to a boil. Once it starts to boil, reduce to a simmer and cook for 45 minutes -1 hour, until beans are fully cooked. I like mine really soft. I suggest you make a big batch of them and enjoy throughout the week in salads or other side dishes.If you’ve ever made hummus before, you know how super easy it is. Just dump all the ingredients into a food processor and blend until smooth! Get your dippers ready because this nutty, slightly smoky and spicy creation is going to need a companion ASAP. I suppose a spoon will also do (guilty).

Drive safe Kara & Steve. We are so excited to meet you. We’ve been working on a special menu for you to try with some of our local fruits and vegetables. Here’s a glimpse of what we are cooking up!
Seared Scallop over Cheddar Grits with Strawberry Gastrique
Watermelon Gazpacho
Red Lentil Hummus with Grilled Pita & Heirloom Carrots
Seared Pork Belly with Apple-Pear Chutney and Balsamic Glace
Ginger-Garlic Ahi Tuna over Beet Puree finished with Citrus-Fennel Salad
Short Rib over Roasted Garlic Yukon Whipped Potato and Braised Super Greens
Riesling Poached Peaches with French Vanilla Gelato and Candied Pistachio
We’ll see you soon!
Amy